Now, this is the proper way to eat local “Maryland” catfish

This delicious artisan catfish sandwich won the Governor’s Award this summer and now Damye Hahn of Faidley’s Seafood in Lexington Market is ready to taste test Matt Gallagher of Goldseker Foundation and Nestor at Lexington Market on the Maryland Crab Cake Tour. An invasive Maryland catfish primer and a tasty new local dish are on the menu in Baltimore.

Nestor Aparicio and Matt Gallagher discussed the impact of the federal government shutdown on Maryland, highlighting the state’s vulnerability to economic disruption. They also touched on the political climate, expressing concern over the military’s role. The conversation shifted to a Maryland catfish sandwich, which won the People’s Choice Award at the Governor’s Buy Local Picnic. The sandwich features crispy catfish, Faidley’s coleslaw, and a hot honey bourbon drizzle. Damye Hahn, a fishmonger’s daughter, shared plans for a new Faidley’s location in Catonsville, emphasizing the importance of promoting local seafood, including catfish, to support the Chesapeake Bay ecosystem.

Action Items

• [ ] Explore opportunities to increase awareness and consumption of the Maryland catfish to help address the invasive species issue.
• [ ] Coordinate with Nestor Aparicio to organize a “fish tour” event at the new Faidley’s location in Catonsville, focusing on promoting various fish species beyond just crab cakes.
• [ ] Provide Nestor Aparicio with recommendations on how to best prepare and cook the Maryland catfish using the spice blend he acquired.

Outline

Maryland Lottery and Government Shutdown Discussion

• Nestor Aparicio introduces the show, mentioning the Maryland lottery and the Raven scratch offs.
• Nestor and Matt Gallagher discuss the current government shutdown and its implications.
• Nestor expresses concern about the 800 generals being told to commit war crimes.
• Matt Gallagher talks about the stress on federal institutions and the role of government.

Challenges of Democracy and Federal Institutions

• Nestor and Matt discuss the challenges faced by democracy and federal institutions.
• Nestor expresses frustration over the silence of the generals in the face of criminal language from the government.
• Matt emphasizes the importance of hope and trust in the strength of institutions and the constitution.
• Nestor shifts the conversation to the vulnerability of Maryland to a federal shutdown.

Impact of Federal Shutdown on Maryland

• Matt Gallagher explains the impact of a federal shutdown on Maryland’s workforce, population, and tax base.
• Nestor and Matt discuss the disruption caused by the shutdown and the need for a resolution.
• Nestor expresses concern about the upcoming election and the potential for further crises.
• Matt reassures that federal services will eventually be restored, but the disruption cannot last long.

Goldstecker Foundation and Community Support

• Nestor asks Matt about the Goldstecker Foundation and its activities.
• Matt shares that the foundation has given away almost $150 million over 50 years.
• The foundation supports 80 to 90 organizations annually, focusing on neighborhood improvement and education.
• Nestor and Matt discuss the foundation’s impact on the local community.

Fadeleys Market and Maryland Catfish Sandwich

• Nestor introduces Damye Hahn, a server at Fadeleys Market, and discusses the Maryland catfish sandwich.
• Damye describes the sandwich: crispy catfish on a brioche bun with Fadeleys coleslaw and a hot honey bourbon drizzle.
• The sandwich uses Maryland ingredients, including blue channel catfish and local honey and bourbon.
• Nestor and Matt discuss the sandwich’s award-winning status and its ingredients.

Governor’s Buy Local Picnic and Competition

• Damye Hahn recounts the story of winning the People’s Choice Award at the Governor’s Buy Local Picnic.
• The competition required entries to be at least 70% Maryland-sourced.
• Damye and her team created the catfish sandwich for the competition, using local ingredients.
• The sandwich was well-received, and they won the People’s Choice Award.

World Food Championships and Future Plans

• Damye Hahn shares that they will compete in the World Food Championships in Indianapolis.
• The competition will feature the Maryland catfish sandwich.
• Nestor and Matt discuss the excitement and challenges of competing on a national stage.
• Damye expresses hope for a positive outcome and the potential for further recognition.

Catfish in the Chesapeake Bay

• Nestor and Matt discuss the issue of invasive catfish in the Chesapeake Bay.
• Matt explains the complexity of fishery management and the involvement of various stakeholders.
• Nestor expresses frustration over the government’s role in allowing the catfish to enter the bay.
• Damye Hahn shares efforts to use catfish skins for collagen and other products, reducing their impact on the ecosystem.

Fishmonger’s Daughter and Future Expansion

• Damye Hahn talks about the new Fadeleys location in Catonsville, set to open by Christmas Eve.
• The new location will feature a large event space and an outdoor deck.
• Damye plans to serve a variety of fish, including daily catches and smoked catfish.
• Nestor and Matt discuss the importance of promoting wild-caught fish and reducing the reliance on farmed products.

Nestor’s Caribbean Fish Experience

• Nestor shares his experience of eating delicious fish in the Caribbean.
• He describes the preparation method, including a fish paste seasoning.
• Nestor expresses interest in trying the same seasoning on Maryland fish.
• Damye Hahn offers to provide the seasoning and suggests pairing it with local fish.

Final Thoughts and Closing Remarks

• Nestor and Matt discuss the importance of supporting local businesses and sustainable practices.
• Damye Hahn emphasizes the need for creative solutions to manage the catfish population.
• Nestor plans to visit the new Fadeleys location and promote the Maryland catfish sandwich.
• The show concludes with Nestor thanking the guests and promoting upcoming events.

SUMMARY KEYWORDS

Maryland catfish, government shutdown, federal institutions, Goldstecker Foundation, Maryland lottery, crab cakes, fishmonger’s daughter, invasive species, Chesapeake Bay, catfish sandwich, People’s Choice Award, World Food Championships, Maryland ingredients, Old Bay, seafood.

SPEAKERS

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Damye Hahn, Matt Gallagher, Nestor Aparicio

Nestor Aparicio  00:00

Welcome home. We are W, N, S, T am 1570 tacit Baltimore. We are Baltimore positive. We’re positively in one of the positive places in Baltimore. We’re fadeleys in Lexington market. It’s all brought to you by friends at the Maryland lottery. I think a fresh one out, because I’ve been given the whole stack away here. This is number 76 reminds me Joe Erman. Matt Gallagher is my guest here on behalf of the Maryland lottery in our Raven scratch offs here one for you. I give the Joe Erman number 76 they’re lucky. 76 like 1776. Like big year, freedom, democracy. We’re about to do the it’s not SESQUI what’s a two? 250 What’s that? The central it’s something like that. I can’t, I can’t. Yeah. Matt runs the goldstecker Foundation. After a long run inside and outside politics in the O’Malley administrations of the city and the state. He is a foodie, little bit of a rock and roll heart as well, and tough to keep up with you. But more than that, on a day when the government shutting down. I’m talking to you because you’re, you’re kind of a government wonk, right? Kind of sort of that you would call yourself. That’s tough. It’s tough to get away from so well, it is like The Godfather. So Felicia Porter was here earlier, and she had channel two in the corner waiting to talk to her about what it means in the 10th district and what it means in the city. What’s it mean for people? I’m at the root of I don’t how long this is going to last, as long as Trump wants to smoke the country out, or until we have a civil war. I don’t know what’s going to happen here, but I am frightened, Matt, that 800 generals were brought together and told to perform war crimes on our citizens. I that was a little discon that was a little over the top. Even after watching all of this for 10 years, I thought last night, Tuesday night, was like the 800 general should have left Quantico, gone down to Congress and did what those maniacs didn’t, climbing the walls there, back on Jay and said, This can’t stand. And I don’t know at what point the breaking point is, but shutting the government down, certainly on in line with authoritarian. Authoritarianism is, I can see

Matt Gallagher  02:06

there’s a lot going on. Yes, lots unpacked there. I gotta get a drink. I’m gonna go for it. Look, I mean, it’s, these are very challenging times. I think that, you know, democracy and federal institutions underwent a pretty rigorous stress test a few years ago, and right now, it feels like a lot of them are under siege. And you know, stress tests are passfail sieges. You wait out and you hope that systems hold, courts hold, and we got a very, very, very robust debate going on right now about the role of government, the role of the executive branch, the power of the presidency. And you hope, you hope we’re going to come out on this, on the other side, doing okay, but it feels a little touch and go right now.

Nestor Aparicio  02:52

Well, those are talking points for me, and I guess for you, what do you think when you see it? You’re smarter than me about any of this stuff, and I see it as a citizen, and I saw 800 generals sitting in a room in silence while these two blathering idiots that they could only look at in that way speak criminal language to them in front of everyone to intimidate the population. I don’t even know where that goes when those men that you have to be a man to be a general, right in the new army and the new Navy, once those people left the room, what? What are they saying to each other? That needs to be said out loud? Because, like all of this, we can’t talk about this. We can’t defy the league. I have an FCC license if he wants the income. Get it. But, you know, like, I’m in business with the federal government, if they want to come shut me down, I have no they’re just gonna do it, right? I mean, until some at such point, we think somebody’s gonna stand up for us, who’s standing up for the generals, if they’re not standing up for themselves, that’s the part that really frightened me this week.

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Matt Gallagher  04:01

Look, we’re in a lot of we’re in uncharted territory right now. There’s a lot of norms that are being shattered, a lot of laws being broken. It’s, it’s, it’s, it’s really, really challenging time. And look, I mean, you have institutions, the Army, Navy, the Marines, the Air Force, you know, the Navy, Coast Guard, Coast Guard. They’ve been around literally, for hundreds of years. It’s a lot of history, there’s a lot of institutional knowledge, there’s a lot of backbone to rely on, and they’ve delivered for the country time and time again. And there’s also a constitution. There’s that too. So you have to hope, pray, trust that these systems are going to prevail, that there’s strength in numbers, there’s strength in that tradition, and we can hold on,

Nestor Aparicio  04:41

look at that democracy. And she’s bringing me sandwiches, Damian temptation everywhere. You know we were you, I wanted to do heavy issues with you, and now we’re gonna wind up doing food

Matt Gallagher  04:52

that’s okay. Probably the any of your audience members would like to

Nestor Aparicio  04:56

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really eating this. Get this out of here, because smells too good. You. I’m gonna start eating it if, if,

Matt Gallagher  05:04

what do you think? I mean seriously, I think Maryland in particular, is very vulnerable to a federal shutdown in terms of our workforce, our population, our tax base, all the businesses that have some type of nexus to the federal government. So one way or another, everybody should be hoping and working towards getting this resolved as soon. But what happens when the other when the other side doesn’t show up? Well, eventually, hopefully they’re going to have to show up. And when you are issuing 70 million Social Security checks a month, when you’re delivering the mail, most days, there are federal services that people rely on and count on, and that are part of their everyday life. And you can tolerate a little bit of disruption for a little while, but that’s not going to last for long. And hopefully, there will be sufficient pressure to bring everybody to the table, get us patched over until the next crisis. And we just got to, we got to ride it

Nestor Aparicio  05:50

out. I think the biggest crisis is the election, and who’s governing that that that’s, that’s my biggest concern. Well, we’re still a long way faster. Military was told to commit war crimes against people, and maybe coming to Baltimore do that so that that that concerned me?

Matt Gallagher  06:03

Yeah, well, I want to make sure you keep your FCC license, so let’s keep our priorities in order. How about that?

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Nestor Aparicio  06:10

Kidding? Well, I’ve already had my license to ask John Harbaugh questions taken away, and nobody seemed to care about that. So that that’s my concern, is who’s standing up for people and what stands up for people in America are the courts, right and the law, the law is what’s supposed to stand up for people, but it’s a sheet of paper until it’s applied, correct? That’s true, yep. Well, nothing else for me. How’s goldstecker? Goldstecker is

Matt Gallagher  06:33

great. We’re doing really, really well. We’ve had a great year grant making. We got one more quarter to give away, probably close to another $2 million dollars. We’ve got some lottery giving away money. We do it. Well, you got to be a nonprofit, so you don’t qualify in

Nestor Aparicio  06:48

that. If I don’t make any money.

Matt Gallagher  06:51

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There’s a difference between being a nonprofit and not making a technical difference.

Nestor Aparicio  06:57

Well, you know, I’m trying to get a form. If I fill it out. You know how that works? Tell me what goldstecker is, because people don’t

Matt Gallagher  07:03

even know we are a private foundation. We’re in our 50th year. We’ve given away almost $150 million in those 50 years, and it’s a great place to be. We’re supporting 80 to 90 organizations every year who are improving neighborhoods, sending kids to better schools providing scholarships, like health city or all over the state, all in the city,

Nestor Aparicio  07:25

all in the city. Yep, we’re very Aparicio that way. I thought that. That’s why you were saying all of this. And I’m like, All of this happens within four miles of here, five

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Matt Gallagher  07:33

miles a year, pretty much. Well, you know, it’s an 82 square mile city, if you want to get technical.

Nestor Aparicio  07:38

So he was part of running it at one point. So those were fine. I feel like I drive five miles that way, five miles that way, five miles that way, and five miles that way, and I pretty much have it covered. That’s maybe about zero

Matt Gallagher  07:49

right in the middle. Maybe that’s exactly right. So you think about as an eight by 10 box the city. You can be in any corner of the city, usually within 15 to 20 minutes. Makes it

Nestor Aparicio  07:59

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the greatest city in the world, right here, Baltimore, 100% agree. We’re faintly Lexington market. My favorite eater, Matt Gallagher is here from goldstecker, and my favorite server of delicious seafood, things that I may or may not have eaten or may or may not like

Matt Gallagher  08:14

more than a server. David

Damye Hahn  08:16

institution, oh, my god, yeah, no, I’m cheap bottle washer server. You know, you

Nestor Aparicio  08:21

served me the food. I said, You serve you. Serve me. Food is what you do. She brought it here. She danced around and she heard you talking about government. She’s like, all right, I’m gonna get out. I know. Let you, let you, let you rant and rape. It’s all brought to you by the Maryland lottery. I say Maryland lottery. We have the Maryland Governor. We have the Maryland governor’s food thing, local thing. I want you to tell me about this sandwich, because you won a big award for this thing. I have not tasted it yet. Andy Ratner ordered it earlier, and he came by and I looked at it, and I’m

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Matt Gallagher  08:52

like, gotta hold it up a little higher. You gotta get another There we go. Here’s what

Nestor Aparicio  08:55

we’re gonna do. This is the sandwich right here. So tell everybody what this

Damye Hahn  08:59

is. It’s a crispy catfish sandwich on a brioche bun with faidley’s coleslaw, and we make a hot honey bourbon drizzle with all Maryland ingredients. So hot is it? It’s not that hot. So we’ve got a little bit of Jo in the in the in the breading. You’ve got the Fay Lee’s coleslaw, but with our and the Maryland catfish, it’s the blue channel cat. So it’s a swimming cat. It’s not a muddy cat. It is absolutely delicious. It’s eating up all of our crabs. We got to get them out of here, yes, so we got to get them out of the so you’re doing your part to save the crabs. We are. We are so, so. And then we the hot honey bourbon drizzle. We’re using mccutcheons honey from Western Maryland. We’re using a bourbon from the Eastern Shore. It’s called tobacco barn. It’s fabulous. It’s from St Mary’s County and and the hot, the heat in the hot honey is Old Bay hot sauce. So how can you go. Wrong.

Matt Gallagher  10:01

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Sounds like you got the city, the suburbs, Western Maryland. Nestor Aparicio, the most geographic, diverse sandwich. There you go.

Nestor Aparicio  10:08

I haven’t had West war on in three years since he’s been governor, so I haven’t asked him about his event. But what was the event? Yeah, where was it? And, like, the whole thing,

Damye Hahn  10:16

it was, it was the the governor’s Buy Local picnic or cookout. It’s held every

Nestor Aparicio  10:23

year food that day is Maryland grown source in all of

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Damye Hahn  10:28

that, it’s to be at least 70% Maryland. To that you enter to cook something that’s 70% Maryland. So there were 12 or 13 different restaurants from around the state, okay? And we were one of them. And of course, you know, you got to give away. It was, it was funny because my niece calls me and she’s like, Aunt Jamie, the Department of Agriculture, wants us to, you know, to do this picnic, you know, for the buy local. And I’m like, Okay. I said, What do we have to do? She said, we have to give away 500 samples. And I said, Well, we’re not giving crab meat. We’ll do a catfish. So, so it was, it was really pretty funny, because she’s like, okay, and I didn’t think anything of it. I’m so busy trying to, you know, build the other restaurant. My son and I are out in Chicago, and she calls me, we’re at the National Restaurant Association show out there

Nestor Aparicio  11:26

trying to get huge restaurants. Here’s, I know, go to that thing, football

Damye Hahn  11:31

fields full of equipment. So we’re out there trying to, you know, finish up everything for the restaurant. And she calls me, and she’s like, Aunt Jamie, the recipe has to be in today. And I’m like, Oh, crap. Pressure, pressure. So I I grabbed my son, and I said, let’s go get a coffee. We got to make up a rest, put on your chef’s hat. Yes, all right. So I’m like, Okay, we got to make sure that whatever it is, if we win, that we can serve it here easily at the market. So I said, we’ll do the catfish sandwich. We’ll put it on slider buns. We’ll get the Murano buns from down the street. Well, you know, let’s, let’s our friends at Jo our friends at Old Bay. Let’s, let’s get them both involved. Let’s, let’s see. So we come up with this Coke and Pepsi involved. But, yeah, I know. But you know, everybody loves, everybody loves both of them. So I’m on Team ginger. I’m on Team ginger too. So Ginger’s in the breading. So anyway, we we put this thing together real quick and send it in. And I’m not thinking anything of it until, you know, July 15, because we have to serve them on July 16. So July 16, we’re down at the Department of Agriculture in Annapolis. We’re giving out these things, right? Well, this thing’s happening at the department agriculture, yes, okay, it’s out front. They have a they have this, you know, everybody’s set up in booths. And, you know, the governor comes, and he literally goes from place to place to place. He picks it and and, well, no, they, they each eat. He take taste each one. But it’s the people’s choice award. That’s why the plate says People’s Choice. Okay, so everybody who attended, everybody gets one red ticket. So they try everything, and then their red ticket,

Nestor Aparicio  13:07

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they these people before, when they got said, I ain’t eating, no catfish, a lot

Damye Hahn  13:12

of people, because we were like, come on up. Try it. I don’t want catfish. And then they taste it, and they’re like, oh gosh, that’s really good. And it was, it was fun. So we ended up winning the the Buy local competition for the People’s Choice Award. That’s what that that dish is over there. It says 2025, People’s Choice Award. And it gave us a goal. It’s a West Cup. Yes. So, so, so. And it was, it was fun, because Westmore he did. He did come over and whisper in my ear say, that was really effing good,

Matt Gallagher  13:49

right? And he had to eat all of them.

Damye Hahn  13:52

He had to eat everything. He says he doesn’t eat for a couple of days before he comes there so he can try everything. So. But anyway, we, we got a golden ticket to the World Food championships. So next week, we’re gonna go and take our Maryland catfish. No, don’t Indianapolis. Yes, we are.

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Nestor Aparicio  14:10

How the hell is World Food championships? You know, it is. How much are they paying for that in Indianapolis?

Damye Hahn  14:16

I do not know. But we’ve, you know, they’re gonna have the Food Network and everybody there, and it’s,

Matt Gallagher  14:21

did you ever think you’d grow up and get to go to Indianapolis?

Damye Hahn  14:26

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I thought I’d never have to go back to go back,

Nestor Aparicio  14:30

you know, my favorite part, Indianapolis, leaving. Oh, right. So you’re

Damye Hahn  14:34

sure they’re very nice people there. I’m sure they are too. I have some friends up there, so I’ll get to see my friends, but we’re gonna go up and will, and I’ll go up on the 15th and and compete, and we’ll see where the Maryland catfish lands.

Nestor Aparicio  14:46

Matt Dulce, Chris here, Damian is here, where it fade leads. It’s all brought to you by our friends at the Maryland lottery. We’re pimping her catfish. Get down here and order it along with the cat. Well, I did shrimp salad last month, and fried oysters. Phenomenal here, too. Favorite. Things. I also love the mac and cheese. I love the coal. Saw the cucumber salad, but I haven’t had this yet. Now, Matt, you worked for Martin O’Malley for a number of years, and when I had the governor at the old fadeleys About six, seven years ago, he came by when he had his smarter government book, all the charts and stuff. And I brought him on. I asked him, I said, What are you most proud of of all the things you did, and he talked about the bay, he talked about Chesapeake Bay and cleaning it up and all of that. Meantime, she tells me stories, beginning two summers ago, that these catfish are coming into the bay. So I think you have a little thing with Wes and with the state. This is an important it’s huge political issue, food issue, Bay issue, ecology issue, crab issue, oyster issue, baby fish issue, these knuckleheads came up to Virginia. Do you know about this? Do you know the story, which part where they put the catfish in the water that don’t belong here, right?

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Matt Gallagher  15:59

Yes. You do know fishery management is a very, very complex issue. Go ahead, let’s talk about it. No, I mean, look, it’s a it’s a shared asset. It’s not just Maryland. You know, control exactly. And there are you put like the sports fishermen on one side, you put the commercial fishermen on another. You put the conservationist on another, you put the farmers on another. You put the land use people. There are so many. You know, it’s not it, you know, it’s like an octagon in terms of the sides of this thing and the the angles on the issue.

Nestor Aparicio  16:33

Well, here’s where I come at it. I come at it as Jack Ass, citizen from Dundalk that lives in Towson, as Baltimore positive say, how do we have giant Jabba the Hut catfish eating up all the baby crabs in the middle of the Chesapeake. How do we allow that to happen? How did that government allowed that to happen? That maybe not the snakeheads, right? That was some jack wagons putting putting these in the water. But we invited this. So now we got to eat

Matt Gallagher  16:57

it, right. Now we gotta eat it. Creative solution.

Nestor Aparicio  17:01

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Yes, that’s my point. We

Damye Hahn  17:03

got it. We got to get even more creative. Because we really, we we really, we got to get this out of there. But I started

Nestor Aparicio  17:10

to see it bars and stuff. And maybe this is a true blue people, or maybe westmores people, or some remnants of the O’Malley administration, the Hogan administration, that cares about these kinds of things. I’m at a lot of restaurants now. Catfish bites, yeah, are like an app. They’re a thing. Yeah, they should. They only stay a thing if people order them, correct, because we want a bunch of rotten catfish in the kitchen.

Damye Hahn  17:31

Well, there’s, there’s, there’s all kinds of, there’s all kinds of great things that we’re, we’re discovering to the catfish skins are probably some of the finest form of collagen available, so

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Matt Gallagher  17:44

that I did not know, oh yeah, bring smarter people.

Damye Hahn  17:47

So there’s, there’s, there’s some people. And Virginia is really hitting that one hard. University of Virginia, Virginia Tech are really trying to figure out what they can do with these catfish skins, because the collagen, and the use of collagen is great for all types of health and and even cosmetic issues. So the collagen from that, that catfish skin, you know, it doesn’t have a scale on it. It’s just, and it’s a it’s full of collagen. So that’s one of the other things that we can use this catfish for, and get it out quickly so open. We’re hoping to get, we’re hoping to get a lot more awareness, sure, so that we can literally build more plants, get more fishermen out there, fishing for it, and, and it’s all about, you know, you put $1 on it, and those fishermen are fish for it, you know, just just

Nestor Aparicio  18:44

become something that when the fishermen can get it out of the water, that people, like you want to buy it, that matters if people

Damye Hahn  18:51

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want to, not fast enough, right? Okay, so they’re, they’re, they’re getting creative the smoke catfish is amazing. They’re getting creative with using it for school systems, use prisons, the military, I mean, like so that we can get massive quantities out. If we could, if we could even export it, we we’d be better.

Matt Gallagher  19:10

People get tired of cod? Well, I would say the thing we got catfish

Nestor Aparicio  19:15

for absolutely, do you like

Damye Hahn  19:17

fish? I’m gonna grab a knife all the time.

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Nestor Aparicio  19:21

Grab a knife. I’ll pot that down. Damien Hans here, she’s jumping off the set for a minute. I’m gonna have some fun with her, because I do want to talk about, you’re a foodie. What is your palate on these things when you go to places? Because I did the oyster tour last year because of her, because she brought me fried oysters a couple years ago. And I’m not a guy that would go into a restaurant. Oysters are on almost every menu in a state, in some way or another. You know, most places, I never get to them, because I’ll get a steak, I’ll get a burger, I’ll get the ribs, I’ll get a crab cake, I’ll get an app.

Damye Hahn  19:52

Look at that. You gotta grab a get into

Nestor Aparicio  19:55

this. If he starts eating, he can’t talk. Let him. Let him just admire

Damye Hahn  19:59

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it. Gonna be too cold. Just take a bite. You don’t have to eat the whole thing coming off. Take a bite. It’s so beautiful. All right, take a bite because you got it. You got to eat it while it’s

Nestor Aparicio  20:10

go ahead, Matt, he’s better here you eat. And I want to talk to Damien about something. So I was down in the Caribbean a couple weeks ago kind of quietly, okay, and I’m at a pool bar where they have a grill and, like,

Matt Gallagher  20:24

very well seasoned. That’s great,

Damye Hahn  20:25

isn’t that great?

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Nestor Aparicio  20:26

You said well seasoned? You said seasoned. Okay, that’s good. That leads me right into where I want, yeah. So I’m down in any islands, and I had two choices, jerk chicken, which I usually get. But I saw somebody eating fish. I looked at him like, all right, I’m in a Caribbean fish, whatever, and I got a piece of it, and I never went back to the jerk chicken like, the next three days at the pool, I only get some more that fish, that fish. She’s always trying to get me to eat more fish. So much better for fish, right? Fish, omega threes, right?

Damye Hahn  20:56

Yes. Omega three is great for your joints. Hey, as we get older, we

Nestor Aparicio  20:59

need it. I’m just being frank with you. I mean, I’m talking because your fish market, yes, you’re the fish talk about Catonsville real quick. Okay, fish mongers daughter,

Damye Hahn  21:08

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I’m a fishmonger’s daughter. You are my mother’s a fishmonger’s daughter. We’re all fishmonger’s daughters here. So, yes, that’s gonna be the name of the new fadeleys extension. What’s a fish monger?

Nestor Aparicio  21:17

People mongers are somebody who sells fish. Okay, good. Let’s make sure it’s a

Damye Hahn  21:21

fish funny name, yeah. So fashion, yes, yes. So and, of course, we sold fish. You know, we weren’t really a restaurant, we were a fish market. So we, we’ve been selling fish, you know, for 140 years. So the new place out in Catonsville, hopefully we will have some type of a soft opening by the end of the year. The it’s, we’ve had one building delay after another. The building’s 100 years old. So it had a lot of new

Matt Gallagher  21:47

construction in Baltimore City. Come on. Oh my god, it’s County in Baltimore City, 100 years old. Is new construction.

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21:55

We burned down a couple times and

Nestor Aparicio  21:57

put it back together again. So when is it going to be open?

Damye Hahn  22:01

Christmas Eve? And I hope so. I hope so. That’s our plan. That’s our plan so, but it will be for the first month, it’s going to be reservation only. So once we get it up on the website, it’ll be reservation only just to give us a month of just knowing what we’re doing, making sure that everybody is served properly, yeah. And then we’ll have our Grand Opening after the first of the year.

Matt Gallagher  22:25

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What will be your biggest selling fish there?

Damye Hahn  22:29

I am going to literally be serving a lot of fish. I want fish to have a resurgence. You know, everywhere you go, it’s I am so tired of opening up a menu and seeing, you know, farm raise this and farm raise that it’s all it’s all controlled and farmed. We have such wonderful wild caught products, like this, catfish, like, you know, the rockfish, and just the amount of sewer, tuna, everything that comes through up and down the East Coast that are just fabulous fish, and nobody, nobody serves them. Well, that’s what I was going to say. I want to have it. I want to have, we’re going to have a daily head fish. We’re going to have, you know, daily, you know, catch of the day, plus all of our staples. So we’re going to have a lot of

Nestor Aparicio  23:18

fish, fish in a name, right, right, right. Fishmonger’s daughter. We’re gonna have fish, but we’ll

Damye Hahn  23:22

also we’ll have a steak on the menu. We’ll have chicken on the menu because Maryland’s known for fried chicken. We got to have fried chicken.

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Nestor Aparicio  23:28

Ram chicken. I’ve never had your fried chicken. Oh, you ever serve fried chicken here?

Damye Hahn  23:33

No, no, no. But we have, we will at the fishmonger’s daughter, because we’re gonna have a big event space. Well, the upstairs has a 5000 square foot event space. That’s big, so I can put 400 people up there, and then we have a 1500 square foot outdoor deck with a beautiful fireplace, bluestone patio. It’ll be it’ll be amazing. So we’re going to be able to serve a lot more than we do down here. And of course, you know, the crab cake will be the featured item, but I can’t, I can’t serve crab cakes forever, unless we get rid of this catfish, and that is the honest God truth, because the crabs aren’t going to be around.

Nestor Aparicio  24:12

Well, this round, we get to the fish things. My wife doesn’t love all fishes, so like, I come down today and I’m like, I’m bringing some fish home tonight, and I’m going to tell you why I was in the Caribbean, got this fish, and it was so tasty. Because I’m staring at the Caribbean and I’m eating fish, it seems normal to your point, and even your point, we go out to restaurants, steak, lamb, this that whatever, can I trust the fish in this joint, right? You think that a lot of times too, how long has that fish been there? Maybe some salmon or something like that. But my wife likes sushi, but she rarely eats fish. And you’ve had me take hay, comb, rock fish home, flounder, you take you sent me a lot of fish. She’s rarely had anything at home that she doesn’t like when she makes it at home and you sent seasoning, what’s on that? Is that’s a salt and pepper. Or what is that?

Damye Hahn  25:01

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No that? Well, that’s a cornmeal breading, because we always do corn, because so many people are gluten free and and, but that has that one, there has some Jo in it,

Nestor Aparicio  25:12

so it is a little spicier than maybe your fried oysters would be, right?

Damye Hahn  25:18

Different fried oysters have this sea salt and pepper. So the way they

Nestor Aparicio  25:23

were preparing this fish in the Caribbean, it was a flat griddle. They were doing burgers and, you know, they have jerk chicken or whatever. It was a little pool bar. And this fish was delicious. And I finally went to the chef in the third day. He said, You’re a lot of fish, man. And I’m like, it’s really good. And I was watching him put it onto the griddle, and they had it in this. But it was paste. It was, like, it was like, a fish paste. And, like, what is that? And he says, he shows me the spice. He’s like, you can get this at the Aparicio man.

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Matt Gallagher  25:50

So, so what kind of fish was it? I don’t know. Jesus, it was a white fish.

Damye Hahn  25:55

We, I don’t even know anything. It could have been snapper. It was in that ring sheep had. It could have been anything that they have.

Nestor Aparicio  26:03

Yeah, so around I asked about the seasoning, and he told me was, this is Island spice fish season here. So I haven’t even opened it yet. It still has, like the little lid on, and I think

Matt Gallagher  26:13

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we just spent 20 minutes talking about invasive species. And what do you do? You come to families and you bring some market

Nestor Aparicio  26:20

do is put this on the on the fish. Salt, Sugar, Jamaican pimento, fennel, garlic, black pepper, celery, cumin, citric acid. Contains no wheat.

Matt Gallagher  26:33

So we have the award winning sandwich best everybody in the whole state and your idea, I’m going to enhance it by growing, you know, throw in

Damye Hahn  26:43

just smack him around. Great. I will, I will sell him some fish that he can take home with his spices.

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Matt Gallagher  26:50

He’s got to be a good childhood book. We can send him with him too. That says here the different kinds of fish Nestor could eat my mouth. You’re not You’re not being consistent.

Nestor Aparicio  27:02

My mouth will

Damye Hahn  27:03

look delicate. That is delicious. Really, really good. It is really delicious. So we’ve been selling these catfish sandwiches so everybody can come in and get a really good crispy catfish sandwich.

Nestor Aparicio  27:14

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I just want chase the seasoning with the catfish. That’s all. It’s just wrong, right? I’m just telling you, I’m drinking fish

Damye Hahn  27:21

seasonings from the coleslaw. He’s getting the seasonings from the batter, and he’s also getting seasons from the sauce. The sauce has shallots and garlic and butter and and, you know, Old Bay hot sauce salads, yes, yes, yes. So our sauce and the bourbon, I mean, you know, how can you go wrong with that, with the, you know, bourbon, and it’s actually got apple cider in it, and it’s really delicious.

Nestor Aparicio  27:41

I’m gonna be like the clown from the bar stool does the pizza I did one bite. Uh huh. It’s really delicious. It is really delicious. Man, now I know what. One It’s delicious. It’s crispy, it’s fresh, yeah, God. It’s got, like, a lot going on in there. Uh huh, same thing you

Matt Gallagher  27:56

said, No, it’s, I mean, I wouldn’t, I mean, I’m here all the time, and I always get a crab cake. I would never think

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Nestor Aparicio  28:03

at first, no, he turned it down three times. And you know what he said? I’ve already had two faith these crab cakes this week,

28:09

right? I did

Damye Hahn  28:12

that. I like, you had tourists, right? You

Matt Gallagher  28:15

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had visitors. We had friends in town. And what we always do is we come here and we get crab cakes. I mean, we take them home and put them in the oven, and then we usually get some smoke mussels from Nestor Aparicio blocks. That’s his place. That’s another place. We had some smoked shrimp too. It was great. You love smoke seafood, I do. But, I mean, I love seafood period, you know, I like smoke flavors off grilled, you know, you name it, right?

Nestor Aparicio  28:40

I wouldn’t say that. I love all kinds of fish. I like fish when it’s prepared in a way. Yeah, I always ask, what’s the season? What are we doing? How are you frying it? Are you What do you this paste thing when they flat griddled it? I would never thought of that, but

Matt Gallagher  28:55

not like, like, what fish do you say? Now, I don’t want

Damye Hahn  29:00

that. Is it fishy fish? Fishy fish. Okay,

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Nestor Aparicio  29:03

fishy Fisher. Yeah, my wife won’t eat it, so therefore I’m not bringing it home, and I would not order in a restaurant, because there’s 10 things above, including your crab cakes, including your shrimp salad that I would get before I would get to a fish that is not like I love

Damye Hahn  29:19

flounder, you know, I know, but it’s amazing there. There are things that every fish is good fresh. Every fish is good fresh. So even the oily fish, like a blue fish or a mackerel, they’re delicious fresh. Or on the other end, if they are smoked, this catfish smoked is killer. It’s unbelievable. So Tillman Island seafood is putting together. It’s a smoked catfish dip I served at bourbon and bow ties. I had a frickin line. People kept coming back. I had to actually give a container to one of the women because she said, Oh my God, it’s the best thing I’ve ever had. So you.

Nestor Aparicio  30:00

Know what it’s good when you’re at one of these events, I’m doing maritime magic,

Damye Hahn  30:03

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which has a long line I read once. It just had to promote maritime magic,

Nestor Aparicio  30:06

because I’m doing maritime magic Friday night with living classrooms foundation. When you see the line and you’re the restaurant, you’re and everybody was coming back for seconds, that’s a winner. That’s when you have the award winning catfish

Damye Hahn  30:18

sandwich. And we had that. We had the catfish dip on a on a cucumber round with some fresh dill and a little bit of smoked paprika. That sounds delicious and and I’m telling you, people were grabbing it, and I had crabbed it right next to it. Now the crab

Nestor Aparicio  30:32

dip went smoke, fit, smoke. What is this?

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Damye Hahn  30:34

Again? Okay, it was a smoked catfish dip. I will see right

Nestor Aparicio  30:38

off the bat. My wife ain’t touching that because it says smoke caffeine, you know what I mean. So she won’t eat it. We’ll try.

Damye Hahn  30:43

I had you taste some it. Had bacon with it. I liked it, yes, but if you like on a cucumber with, like I said, fresh dill. We had smoked pap Aparicio on it was delicious. It was refreshing. You know? It’s something different when and that’s what we’re just trying to promote this catfish in order to save the crab, save the rockfish, and and serve it in ways that people are going to enjoy it.

Nestor Aparicio  31:12

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First time I do the show in Catonsville to fishmonger’s daughter in early 26 I’m going to have Matt come after the county, which he doesn’t do much, and we’re going to and we’re gonna do a whole, listen, it’s three months out on this. Yeah, I’m gonna allow you all to do a fish, fish vacation. Okay, you know what I mean? We’re gonna do a here’s what we’ll do, the crab cake tour that day. It’ll be the fish tour. We won’t even talk about crab cakes. We’ll pretend it. I’ve never heard of the families crab cake that

Damye Hahn  31:40

day. Well, the crab cakes will be there, but we’ll do fish. We’ll do fish.

31:45

Oh, very, very

Nestor Aparicio  31:46

you’re mad at me because I brought a spice because I

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Matt Gallagher  31:49

want it’s an invasive species. That’s what I mean. I’m just, you know,

Nestor Aparicio  31:52

this is invasive, yeah,

31:55

that’s invasive.

Nestor Aparicio  31:56

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No, it’s a spice from the islands.

Matt Gallagher  32:00

You don’t need to coach anybody at fadeleys up on how to season their fish.

Damye Hahn  32:06

He’s coming for our fresh fish, so I’m gonna send him in with fresh fish that he can duplicate his his recipe.

Nestor Aparicio  32:13

The real reason I brought this, it was shtick on the radio. I said to my wife on the way out the door, honey, I’m going to fade Lee’s today. You want me to bring you anything home? And she would say, Yeah, bring me a crab cake, because you’re her favorite crab cake. My friends at Costas and cookers, they don’t like, but you’re her favorite crab cake by far. So I will bring her a crab cake home tonight. We were supposed to go to Buffalo tomorrow in Toronto and all this. We’re not we’re home all weekend. So I said to her, Hey, I’m going to bring some fish home tonight. She looked at me like this, and I’m like, no, no, no, no, no. Remember the fish paste, the thing down the islands? I’m gonna take this and I’m gonna read about the salt, the sugar, the Jamaican pimento, fennel, garlic, black pepper, celery, cumin and citric acid, and say to Dami, which fish should I take home? Sure. So I saw the rock fish. That rock fish? Is what I that’s where I take the rockfish. Putting this on salmon scallop. You’re gonna

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Damye Hahn  33:06

paint it on Maryland rock that’s from just down. And I

Nestor Aparicio  33:10

always thought this Jamaican chef with a hat and patois told me about the rub and all that. So I’m

Matt Gallagher  33:17

excited about he’s gonna do it in the oven, pan sear. Like, what pan

Nestor Aparicio  33:21

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sear is, what the way he did it. So that’s the way I’m going to do. Can you execute? That’s the question. Well, my wife loves the grill, and it is 72 degrees and sunny. Okay, you know? So if, if she can put it on the grill, she might like it better on the ground. So I don’t know, there you go. But I bought fish seasoning. I thought you’d be freaking proud of me, man. I bought fish seasoning. Which what happens after you find the seasoning, you buy fish. Buy fish.

Damye Hahn  33:45

That’s right, eat more everybody can come and get Yes, I still love you. You still annoying me. Everybody. Fresh fish at fadeley,

Matt Gallagher  33:54

fresh fish. FFF,

Damye Hahn  33:56

yes, yes, I love you all.

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Nestor Aparicio  33:58

Thanks for coming too. Thank you. Appreciate

Matt Gallagher  34:00

you coming by absolutely, totally

Nestor Aparicio  34:03

on Sunday. And I’m like, Hey, Matt, you wanna come down to your show faith? Yes, right away, before the Raven Yes. And I’m like, Well, he’ll want a crab cake. He comes in. I’m like, I had just ordered a crab cake. And I’m like, This is great. I’m gonna have 1015, minutes to eat it. Gallagher shows up, turns it down twice because he’s already had two crab cakes with babies this week. Alicia’s, I’m bringing you one. He inhaled it. He ate it before I could even eat mine. And so he I fed you. You’re happy. I’m gonna give you the other half of the sandwich. I feel upside down in this relationship with Matt. So all right,

Damye Hahn  34:37

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there we are all good. All right.

Nestor Aparicio  34:40

Maryland crab gig George, presented by our friends at the Maryland lottery. I have Raven scratch offs to give away. We’re gonna be at Costa and Timonium on Monday. I don’t know where I’m gonna be later on in the month, because it’s my birthday and I’m trying to do something fun. I don’t even know what that means. I’m getting too old to not have any fun. I am Nestor. We are W NSD. Am 1570 Towson, Baltimore. We never stop talking fadeleys in Baltimore, positive. Stay with us. You.